사양 시트 인쇄
만기 그룹
2.0
구성
단백질 13%
37.745
기름 13%
17.455
Sucrose db
5.35
Raffinose db
0.895
Stachyose db
3.625
Lysine
0.07%
필수 아미노산
0.15%
두부 & 두유
물 흡수 능력
4.29
두유 생산량
16.94
Brix index
7.9
우유색 L
81.40
우유색 A
-5.00
우유색 B
15.30
두부 수확량
3.09
두부 색 L
88.62
두부 색 A
-2.40
두부 색 B
18.79
두부 단단함
두부 탄력
0.998
두부 응집력
0.906
Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.) Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield) Firmness (g/force): The force need to added on tofu on certain deformation Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes To learn more about how these tofu/soymilk samples were analyzed, click here
DF 262 NF 샘플 (2025)
세부 정보 확장
견본 DF 262 NF
202598040006
견본 DF 262 NF
202598080030
견본 DF 262 NF
202598080031
견본 DF 262 NF
202598080032
견본 DF 262 NF
202598080033
견본 DF 262 NF
202598080034
견본 DF 262 NF
202598080035
견본 DF 262 NF
202598080059
견본 DF 262 NF
202598080060
견본 DF 262 NF
202598080075
견본 DF 262 NF
202598080116
견본 DF 262 NF
202598080117
견본 DF 262 NF
202598080118
견본 DF 262 NF
202598080138
견본 DF 262 NF